Dinnerware

It's time to endulge and start enjoying the better things in life! One bite of this sweet tasty cake and your guests will be begging for seconds!

Gugelhupf with Pumpernickel

Ingredients:
7/8 cup butter
6 tablespoons cooking oil
2 1/4 cups sugar
1 teaspoon vanilla
10 teaspoons finely grated lemon zest
1/4 teaspoon salt
4 medium eggs
7/8 cup cream cheese
4 1/2 cups flour
1/3 cup cornflour
5 teaspoon baking powder
1 3/4 cups grated carrots
1 1/4 cups fine pumpernickel breadcrumbs

Icing:
1 1/2 cup powdered sugar (sifted)
1 tablespoon lemon juice
1 tablespoon water

Decorating:
To jazz up the cake even more, sprinkle some fine pumpernickel breadcrumbs on top.

Directions: Blend the oil and butter thoroughly using an electric mixer at the highest speed. Gradually whisk in the sugar, vanilla extract, lemon zest and salt, beating until a light and fluffy mixture is obtained. Add the eggs one at a time, mixing for about 1 minute after each one. Then add the cream cheese. Sift together flour, cornflour and baking powder and stir in one tablespoon at a time. Finally, fold in the pumpernickel breadcrumbs and carrots using a spatula. Pour the mixture into a well greased 9.5" bundt pan, smooth the surface and bake.

Conventional oven: Bake in a preheated oven at 350 F for approximately 70 minutes. After baking, leave the cake in the bundt pan for 10 minutes, then place onto a cooling rack.

For the icing: Beat the sugar, lemon juice and water until smooth, and spread across the top of the cake. Sprinkle with pumpernickel breadcrumbs and leave to set. Then enjoy!

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Bundt Pans	Measuring Equipment	Serving Platters
Electric Mixers	Citrus Zester	Mixing Bowls